Mushroom and Spinach Fettuccine Recipe
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Ingredients
- 8 oz uncooked fettuccine
- 3/4 cup roasted garlic-seasoned chicken broth (from 14-oz can)
- 2 packages (6 oz each) fresh baby button mushrooms, cut in half
- 6 cups loosely packed fresh spinach, chopped
- 1 cup cherry tomatoes, cut in half
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 cup evaporated fat-free milk (from 12-oz can)
- 1/4 to 1/2 cup finely shredded or shaved Parmesan cheese (1 to 2 oz)
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